Blueberry Cream Cheese Muffins
Deliciously moist muffins with a creamy center and the tart sweetness of fresh blueberries, perfect for breakfast or a snack.
Ingredients
For the Muffins
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 1/2 cups fresh blueberries half for batter and half for topping
- 1 tablespoon flour (to toss blueberries)
For the Cream Cheese Filling
- 6 oz. cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
For the Crumb Topping
- 3/4 cup powdered sugar
- 1 1/2 - 2 1/2 teaspoons milk or cream
Instructions
Preparation
- Preheat oven to 425°F and line a muffin pan with paper liners.
- Toss 3/4 cup of blueberries in 1 tablespoon of flour; set aside.
- In a bowl, mix together the crumb topping ingredients (flour, sugar, salt, melted butter) until coarse crumbs form.
- Combine dry ingredients in one bowl and wet ingredients (egg, granulated sugar, yogurt, oil, vanilla) in another.
- Mix wet and dry ingredients until just combined; fold in the floured blueberries.
- For the filling, blend cream cheese with sugar and cornstarch until smooth.
Baking
- Fill muffin liners with batter halfway, add a spoonful of cream cheese mixture, then top with more batter and reserved blueberries.
- Sprinkle crumb topping over muffins and bake for 22-25 minutes.
Notes
Serve warm or at room temperature. Best enjoyed fresh but can be stored in an airtight container.